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dc.contributor.authorNguyen, Xuan-An T.
dc.date.accessioned2009-06-24T16:23:25Z
dc.date.available2009-06-24T16:23:25Z
dc.date.issued2009-06-24T16:23:25Z
dc.identifier.urihttp://hdl.handle.net/2092/965
dc.descriptionAdvisor: John N. Gituaen_US
dc.description.abstractThe purpose of this study was to determine whether there is a correlation between the amounts of vanillin and the taste of the commercially available products. Extraction of vanillin from such products obtained from the local restaurants was achieved by using a combination of organic solvents and the amounts of vanillin determined using the gas chromatographic (GC) technique. We anticipate that this study may be able to inform the consumer (us) whether the taste we enjoy from our favorite vanillin containing products is due to the amount of vanillin present or not.en_US
dc.description.sponsorshipDrake University, College of Arts and Sciences, Department of Chemistryen_US
dc.language.isoen_USen_US
dc.relation.ispartofseriesDUCURS 2009;31
dc.subjectVanillinen_US
dc.subjectGas chromatographyen_US
dc.subjectConsumer goodsen_US
dc.titleThe Determination of the Amount of Vanillin in Commercially Available Productsen_US
dc.typePresentationen_US


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  • DUCURS
    Poster sessions and presentation from the Drake University Conference on Undergraduate Research in the Sciences held each April at Olmsted Center on the Drake campus.

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